Daniels David - Burritos!

Burritos! Digital Edition 1.0 Text 2015 Donna Kelly And Sandra Hoopes Photographs 2015 David Daniels All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review. Gibbs Smith P.O. Box 667 Layton, Utah 84041 Orders: 1.800.835.4993 www.gibbs-smith.com ISBN: 978-1-4236-3947-3

1 (15-ounce) can any beans, drained and rinsed Water, as needed 1 teaspoon garlic powder 1 to 2 teaspoons cayenne pepper or hot sauce of choice 2 slices bacon (for vegetarian beans replace with 1 tablespoon butter or oil) 1 to 2 ounces cheese (cheddar, Monterey Jack, Gouda, etc.), grated Salt and freshly ground pepper, to taste Turn any beans into refried beans! Soft beans such as pinto, black, white, navy, and cannellini work best. Process the beans, garlic powder, and hot sauce in a food processor until very smooth, adding a little water, if needed, to process. Heat a large skillet to medium-high heat. Add bacon and cook, turning frequently, until most of fat is rendered and bacon is browned.

Remove bacon and reserve for another use. (If making vegetarian beans, add butter to skillet instead of bacon and melt butter.) Add pured bean mixture. Let sit for about 2 minutes, until beans begin to lightly brown on bottom. Stir, folding browned bottom crust into the beans. Add cheese and stir until melted. Add salt and pepper.

Add in water, a little at a time, to reach desired creamy texture, similar to cooked oatmeal. Makes 1-1/2 cups

Throughout this book, cooked chicken is sometimes used as an ingredient. One good shortcut is to use purchased rotisserie chicken and then remove the meat from the chicken in large chunks, discarding skin and bones. One 2-1/2-pound chicken will result in about 4 cups cooked, shredded chicken meat. Rice is frequently used in burrito recipes, and is more than just a filler. Rice adds texture to burritos and absorbs juices and sauces that would otherwise escape from the burritos, making them less messy and more flavorful.

Liquids in burritos may also cause the tortilla to be soggy, falling apart as the burrito is eaten. So, dont skip the rice! You could always use plain cooked rice in these recipes, but we suggest trying either version of ricefor added flavor.

All recipes call for thin, large flour tortillas with 12-inch diameters. Any variety or flavor can be usedsuch as tortillas with spinach or other flavorings. It is essential to warm the tortillas before rolling burritos, because this will soften the tortillas and prevent them from splitting during rolling. There are several ways to heat tortillasthey can be grilled, heated over a stovetop flame, or wrapped in aluminum foil and then baked in a hot oven.

The quickest and easiest method is heating tortillas in a microwave oven on a large plate covered with a kitchen towel. The time needed varies according to microwave ovens and according to the size and thickness of the tortillas. A general rule is about 30 seconds on high for one tortilla. The goal is to have the tortillas softened only, and not crisped, so watch them closely and check frequently while cooking.

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/3 cup lard, melted (for vegetarian tortillas, use vegetable oil) 1 cup hot water If youre feeling a little more ambitious and have the time, homemade flour tortillas cant be beat. Heres our easy recipe. Stir together all ingredients in a large bowl.

Turn onto a lightly floured surface and knead for 1 minute. Place in an oiled bowl. Cover bowl with a large kitchen towel and let sit in a warm place for about 1 hour. Make 12 balls of dough. Roll each ball out with a rolling pin on a lightly floured surface to 1012 inches. Cook on a large griddle or skillet over medium-high heat until lightly browned on both sides.

Makes 12 large tortillas